Simple Skillet Pizza Crust

That recipe creates simple round loaves and baguettes, but it also lends itself well to one of my family’s favorites – Simple Skillet Naan Bread.

Another frugal favorite we enjoy often is pizza.

We love the texture of Skillet Naan Bread so much that I decided to try preparing pizza crust the same way. It was a hit and we have never looked back! We love the crispy texture that cooking it in the pan with oil gives as opposed to the traditional baked version.

Your pizza crusts can be left plain or seasoned with spices like garlic or Italian Seasoning.

However you choose to enjoy it, be sure to give your pizza a new twist with this simple recipe.

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When you are ready to make your pizza, pull your dough container from the refrigerator and heat your skillet to med-high heat. I use a cast iron skillet, but use what you have. (Consider the desired size of the pizza crust before choosing your pan. Keep in mind that kids love mini pizzas!)

Rather than dusting the dough with flour like I do for loaves, for pizza I lightly oil my hands with olive oil and pull out 1/4 of dough. (This recipe yields 4 pizzas for my family. You can adjust the sizes and amounts as needed for yours.)

If you would like to add spices and haven’t already, add them now and knead the dough just long enough to evenly distribute the flavor.

I begin by shaping the dough with my hands until it starts to form a shape not unlike a frisbee. I then lay the circle onto my flexible cutting board. This is perfect for rolling out doughs, crusts, and tortillas because nothing sticks and the dough can be easily be transferred to its proper pan.

I then begin rolling the dough out with my rolling pin. (This silicon rolling pin is my favorite!) I attempt to get the dough pretty thin knowing that it shrinks in diameter somewhat, but it also rises while cooking.

After shaping the first crust, I check to see that my skillet is hot. You can test this by carefully splashing a drop of water in your pan. If it sizzles and evaporates immediately, you know your pan is hot. Allowing your skillet to get hot before adding the oil prevents the dough from soaking it up.

When your skillet is hot, drizzle olive oil into the pan to prevent the dough from sticking. I usually use olive oil because we are, after all, making pizza, but you can use what you have on hand.

Once the oil in your skillet is hot, carefully place your pizza dough in the pan. (I cook 1 crust at a time, but if you are making mini pizzas, you may be able to fit more.)

Preheat your oven to 450 degrees.

Cook your pizza crust for 5-7 minutes, check for doneness, and flip with tongs or a spatula to cook on the other side. Your crust should look nice and brown on the outside. To make sure that it is cooked all the way though, test the crust by pressing in the center with your finger. It should feel firm and not squishy. Keep in mind, however, that the crust will continue to cook when it is baking in the oven.

When my first pizza crust is cooked, I place it on a cooling rack so that it is allowed to breath and doesn’t sweat. I then decorate top my pizza with sauce, cheese, and any other desired toppings.

*Frugal tip: my kids love pepperoni, so to make it go further, I tear each pepperoni into quarters. I also use turkey pepperoni as it is cheaper and they can’t tell the difference. I store it in the freezer and it doesn’t require prior defrosting.

Bake your pizza on a pizza pan or directly on the rack. I prefer the ease of using a pizza pan, but my hubby likes his baked directly on the rack. (Do what the hubby likes! Happy hubby = happy home, am I right?)

Bake your pizza for 8 – 10 minutes or until the cheese is melted and slightly brown and bubbly. Cut with a pizza wheel and serve hot.

Pizza crust freezes very well! Just be sure to let it cool before wrapping in plastic wrap or foil and then placing into a labeled gallon-sized ziploc bag and frozen.

Topped pizzas also freeze very well. If I have the time, I will top each pizza with the desired toppings before freezing.

Having crusts or pizzas in the freezer on a busy night can be a lifesaver. You can defrost your pizzas overnight in the refrigerator or bake them from frozen. (Keep in mind that the baking time will be longer when cooking a pizza from frozen.)

And yet another reason to clean up the cast iron skillet a neighbor gave me! Now, if only I’d actually get it done. 🙂 I think we would love the crispiness that this crust seems to have. And I love your tip for stretching your pepperoni. Smart!